Thai Coconut Curry Noodle Soup - Khao Soi

Khao Soi - Thai Curry Soup with Chicken

Alos known as: 

Khao Soi 

Chiang Mai

Kao Soy

Ingredients

• 1 T canola oil

·         1 T garlic, finely chopped

·         2 T Thai brand red curry paste

·         2 T Thai brand green curry paste

·         3/4 lb chicken breast, cut in bite-sized chunks

·         1/2 cup sliced mushrooms

·         2 cups coconut milk (it was REALLY RICH, next time I will use light coconut milk)

·         2 cups chicken broth

·         1 T soy sauce

·         1 T fish sauce (may also substitute more with more soy sauce)

·         2 T lime juice

·         1 T Siracha Rooster sauce (optional)

·         1/2 lb dried rice noodles or soba noodles

Condiments for Garnish:

·         Fresh cilantro

·         Lime wedges

·         Bean Sprouts

·         Crispy Asian noodles (like La Choy brand)

Prepare the Curry Paste:  

This recipe calls for pre-made curry paste. You can use fresh made curry paste.

Heat the olive oil in a saucepan over medium heat. 

Add the garlic and cook just until fragrant. Add the red & green curry paste, mashing and stirring to soften it in the oil, about 1 minute. 


Cook the Chicken and Soup:

Add the cubed chicken

cook 2 - 5 minutes, browning it evenly and combining it with the curry paste.

Add sliced mushrooms lightly brown with the chicken

Add the coconut milk, 1/4 cup at a time until well blended.

Add chicken broth,  soy sauce and  fish sauce. (I didn't use fish sauce)

Bring to a gentle boil and adjust heat to simmer. 

Simmer about 10 minutes, to thoroughly cook the chicken.

Stir in lime juice and Siracha (optional), 



Reduce heat while you prepare noodles


Prepare Noodles & Serve

 I prefer the rice noodles

Meanwhile, prepare noodles according to package directions.

Drain and divide the noodles into individual serving bowls. 

Ladle on the hot curry. 

(I just added the noodles to curry soup, so everyone could easily dish up for themselves) 



Serve soup garnished with desired condiments.